Roasted Sweet Potato Salad with Black Beans and Chili-Lime Dressing
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 258.2
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 300.6 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 6.3 g
- Protein: 5.3 g
View full nutritional breakdown of Roasted Sweet Potato Salad with Black Beans and Chili-Lime Dressing calories by ingredient
Introduction
This recipe has such a beautiful array of colors and delicious array of flavors and textures. Serve warm or cold, your choice. This recipe has such a beautiful array of colors and delicious array of flavors and textures. Serve warm or cold, your choice.Number of Servings: 8
Ingredients
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4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeņo
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro
Directions
1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RYANHD.
2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RYANHD.